{"id":2029,"date":"2022-12-16T14:25:38","date_gmt":"2022-12-16T14:25:38","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/glossario\/massa-de-choux\/"},"modified":"2022-12-16T14:27:36","modified_gmt":"2022-12-16T14:27:36","slug":"choux-pastry","status":"publish","type":"glossary","link":"https:\/\/www.fabricoproprio.net\/en\/glossary\/choux-pastry\/","title":{"rendered":"Choux pastry"},"content":{"rendered":"<p>Made from milk, water, butter, flour, salt and eggs. It requires a rather unique method of preparation: it is cooked twice, the first time on the stove, to bind the mixed ingredients and a second time in the oven, to achieve its characteristic texture and final shape. Because of its paste-like consistency, use of a piping bag is essential to create decorative and fluid forms.<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2029","glossary","type-glossary","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2029","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/glossary"}],"version-history":[{"count":2,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2029\/revisions"}],"predecessor-version":[{"id":2031,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/2029\/revisions\/2031"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=2029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}